Blog — Standard – Due Sorelle

London dry gin with lemon, Campari and smoked balsamic glaze, shaken with egg white for a silky head.

Flour, cold cubed butter and ice water worked to coarse crumbs. Makes one base, and it is the difference between a good pie and a great one.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

Two ingredients, "00" flour and eggs, kneaded until smooth and rested. The foundation for every cut and filled pasta on this site.

Napoletana "00" flour, water, salt and a whisper of yeast. Hands-on time is short, but allow twelve to thirteen hours for the prove.

A savory martini built on vodka infused with Chianti Classico olive oil, with dry vermouth and a dash of orange bitters.

Napoletana "00" flour proved for twelve to thirteen hours. Bake it on a stone for a properly crisp bottom.

A gluten free dough from Le 5 Stagioni flour, proved for three hours into a crust with a genuinely fluffy crumb.